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What to do with lots of baked potatoes...

BellaDonna Feb 13, 2007 06:41 AM

I got kind of crazy baking giant spuds this weekend. I have 10 spud rockets and do not know what to do with them. Someone suggested I slice them into 1/2 inch pieces, brush EVOO and put salt and pepper and bake them. I could also make mashed potatoes or potato soup or twice baked potatoes but really do not want to. Are there any other ideas?

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  1. d
    Diana RE: BellaDonna Feb 13, 2007 06:45 AM

    You could make potato hasg with some good corned beef.

    You could slice them and fry them in oil with peppers and onion for home fries.

    You could mix them with a little bit of bread crumbs and onion and garlic and mold them into patties, then fry them and make little potato cakes.

    You could make croquettes.

    1. Aromatherapy RE: BellaDonna Feb 13, 2007 06:45 AM

      I've seen gnocchi recipies that use baked potatoes.

      2 Replies
      1. re: Aromatherapy
        Katie Nell RE: Aromatherapy Feb 13, 2007 07:30 AM

        The Cook's Illustrated recipe uses them and it worked really well- we made these a couple of weekends ago.

        1. re: Aromatherapy
          chowser RE: Aromatherapy Feb 13, 2007 09:51 AM

          I like this gnocchi recipe:


        2. f
          FlavoursGal RE: BellaDonna Feb 13, 2007 06:52 AM

          Or rosti, although ideally the potatoes would be slightly undercooked.

          1. p
            persally RE: BellaDonna Feb 13, 2007 07:01 AM

            You could make potato-dill sourdough (Nancy Silverton recipe)

            1. a
              ali patts RE: BellaDonna Feb 13, 2007 07:03 AM

              Don't know how you'd make a rosti with a cooked potato as I don't see how it would stick together but I turn baked potatoes into wedges the next day. Cut in to wedges and fry in some oil and flavour with whatever you like, I am a sea salt and sprinkle of cayenne person but there's no reason you couldn't fry them off then put into a wet sauce and rebake.

              1 Reply
              1. re: ali patts
                FlavoursGal RE: ali patts Feb 13, 2007 07:29 AM

                Authentic rosti is often made using chilled, cooked potatoes. Here's a recipe.


              2. f
                fauchon RE: BellaDonna Feb 13, 2007 07:05 AM

                use on shepherd's pie...make potato pancakes...cut in chunks, roast with EVOO + rosemary, s& p...leek & potato soup...slice, add chicken stock, bake then gratinee w cheese....

                1. j
                  Janet from Richmond RE: BellaDonna Feb 13, 2007 07:05 AM

                  My husband makes very good home fries from leftover baked potatoes. Cut them up into big chunks and pan fries them with onion and butter.

                  1. Den RE: BellaDonna Feb 13, 2007 07:15 AM

                    What's a spud rocket?

                    1. b
                      BellaDonna RE: BellaDonna Feb 13, 2007 09:33 AM

                      Thanks for all of the good suggestions. I think I am going to make home fries and potato and leek soup. Thanks!

                      1. chef chicklet RE: BellaDonna Feb 13, 2007 01:05 PM

                        Oh I'm thinking about a chunky baked potato salad. First crust up the skins in the oven and then leave the jackets on, and then throw in smokey bacon and crisp chives, celery, lots of italian parsley, red onion, kosher dill pickle, mayonaise, brown mustard and or vinegar and oil, and kosher salt and cracked pepper. Then garnish with fresh dill.
                        all you need now is a beautiful bottle of reisling, some spicy buttermilk fried chicken, and a warm peach cobbler with cream.
                        A wonderful way to cheat the winter blues and don't forget to spead a blanket on the family room floor, were having us a picnic! Music, or a nice old movie now that's the the way to spend a Sunday afternoon!

                        1. d
                          Diane in Bexley RE: BellaDonna Feb 14, 2007 10:27 AM

                          You can make twice baked potatoes from leftover bakers. Halve potatoes, scoop out insides leaving sturdy shell. Mash the insides with butter, cream, sour cream, chives, cheese, bacon, whatever you choose. After assembly, wrap well and freeze them. You can reheat direct from frozen state in 45-60 min in regular or toaster oven.

                          1. Miss Needle RE: BellaDonna Feb 14, 2007 10:48 AM

                            I'm thinking of patatas bravas. Other than that, gnocci also sounds good.

                            1. s
                              sweetTooth RE: BellaDonna Feb 14, 2007 05:45 PM

                              A cookbook I have uses leftover mashed potatoes (seasoned with additional herbs) as a filling for mini yorkshire puddings. So, pour some pudding batter in hot muffin cups with oil, drop a dollop of potato mash and top with some more batter. Bake. They disappeared fast! Lemme know if you'd like the recipe.

                              3 Replies
                              1. re: sweetTooth
                                chef chicklet RE: sweetTooth Feb 15, 2007 02:18 PM

                                Okay sweetTooth hand it over!!! You're dealing with a potato lover, and the more recipes I have for them the happier I am. This sounds so good and could end up being quite an elegant side. Right?

                                1. re: chef chicklet
                                  sweetTooth RE: chef chicklet Feb 16, 2007 04:55 PM

                                  Absolutely wonderful as a side. They do taste the best right out of the oven though. Sorry, I was rather lame and didn't log in to chowhound yesterday. I will pass on the recipe when I get home tonight.

                                  1. re: sweetTooth
                                    sweetTooth RE: sweetTooth Feb 16, 2007 11:54 PM

                                    This recipe is Puffy Creamed Potatoes from 'Vegetarian the best ever recipe collection' by Linda Fraser. Here are the ingredients for 6 puffs: 10 ounces potatoes, creamy milk and butter for mashing, 1 tsp chopped fresh parsley, 1 tsp chopped fresh tarragon, 2/3 cup all-purpose flour, 1 egg, about 1/2 cup milk, oil or sunflower margarine for baking, s&p. To paraphrase the recipe, mash boiled potatoes with milk and butter, salt, pepper and chopped herbs. Preheat oven to 400 deg F. Whisk flour, egg, milk and a little salt to make a smooth batter. Drop a pat of margarine or 1/2 tsp oil in 6 ramekins (I used a muffin tin). Arrange ramekins on a baking sheet and pop into the oven for a couple of minutes until the grease is hot. Get the ramekins out and quickly add about 4 tsps of batter to each. Dollop a heaping tablespoon of potatoes mix into each. Lastly top with remaining batter and bake for 15-20 mins or until golden and puffy. Serve right away.

                              2. l
                                lisaf RE: BellaDonna Feb 14, 2007 06:15 PM

                                You could also use the mashed potatoes as filling for samosas, piroshky, or other stuffed pastries.

                                I like to cut them up and fry in olive oil with some onion and seasoning salt for cottage fries. Great for breakfast with some eggs.

                                1. m
                                  Michael Rodriguez RE: BellaDonna Feb 14, 2007 06:17 PM

                                  Slice into 1/2" thick rounds. Fry until crispy on both sides in duck fat. Eat.

                                  1. r
                                    rakh RE: BellaDonna Feb 14, 2007 06:46 PM

                                    Hot or cold potato salad was my first thought. I like cold with a sour cream and chive flavor, and hot with a bit mustardy flavor.

                                    1. p
                                      piccola RE: BellaDonna Feb 14, 2007 06:46 PM

                                      Potato biscuits! Or croquettes.

                                      1. Emme RE: BellaDonna Feb 16, 2007 11:55 PM

                                        Potato knishes, and lots of options for the fillings!

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